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Corned Beef Hash Benedict with Cheesy Mornay Sauce

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Mornay Sauce:

3 tablespoons unsalted butter

3 tablespoons all-purpose flour 

1 to 1 1/2 cups whole milk 

1/2 cup shredded Gruyere

2 tablespoons Dijon mustard 

1/8 teaspoon grated nutmeg 

Kosher salt and freshly ground white pepper 

Corned Beef Hash:

2 tablespoons olive oil

1 large shallot, diced 

1 pound deli corned beef, sliced 1/4 to 1/2 inch thick and diced 


Butter, for the English muffins

2 English muffins, split and lightly toasted

2 tablespoons honey 

2 Roma tomatoes, sliced

Kosher salt

4 sunny-side up eggs

2 tablespoons minced chives


  1. For the Mornay sauce: Add the butter to a medium pot set over medium heat. Add the flour and cook, whisking, until blonde in color, 2 to 3 minutes. Slowly whisk in 1 cup of the milk until combined. Add the Gruyere, mustard and nutmeg and simmer, whisking occasionally, until thick, about 10 minutes. Season with salt and white pepper. Keep warm over low heat, whisking occasionally and adding up to 1/2 cup additional milk to thin if needed, until ready to plate.
  2. For the corned beef hash: Heat a medium pan over medium heat. Add the oil and shallots and saute until translucent and slightly golden, about 10 minutes. Add the corned beef and saute until crispy and browned, 5 to 7 minutes more.
  3. For serving: Butter the English muffin halves and drizzle with a bit of honey. Sprinkle the tomato slices with salt, then place a couple slices on top of each muffin half, followed by some hash. Top with a sunny-side up egg and ladle Mornay sauce on top. Garnish with minced chives.